Another flavoursome recipe using potatoes and spinach to create an enjoyable curry recipe. On their own, we are a bit hesitant to make potatoes and spinach into our mealtime. But, combining them to produce this delicious Aloo Palak recipe is a treat for vegetarians and vegans. You will no more feel dull and plain to eat our greens (and the spud).
‘Aloo’ is potato and ‘Palak’ is spinach in Hindi language. Aloo palak is a must have on the vegetarian restaurants’ menu. Served with either naan or roti, Aloo Palak is a perfect combination of carbs and protein for a balanced diet with lots of flavours. It is quite easy to prepare and does not need to go to the town for the lavish spices. Just a few basic spices to sprinkle so that the natural tastes are enhanced and result in a simple, tasty and vegan recipe.
Let's cook
Aloo Palak Recipe
Recipe Facts
Here is Your Recipe
3 cups fresh spinach
2 onions
2 large potatoes
1 tomato
2 green chillies (use only 1 for milder Aloo Palak)
1" piece ginger
1 tsp. fresh lemon juice
1/2 tsp. wheat flour
1 tsp. red chilli powder
1 tsp. homemade masala (or garam masala)
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches hing (asafoetida)
1/2 tbsp. butter (coconut oil for vegan option)
4 tbsp. ghee (cocnut oil for vegan option)
salt to taste
Chop the spinach, place in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Dry in a colander and run cold water through it to cool down quickly.
Adding green chillies blend the mixture for a minute so that it’s coarsely done.
Cut the boiled potatoes into big pieces.
Heat ghee in a pan and fry potatoes till light brown and put aside.
In the same hot ghee add cumin seeds.
Add the sliced ginger, chopped onions and fry till very tender.
Add sliced tomato and fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving, heat butter in a small saucepan and add asafoetida.
Pour over the cooked spinach/potato dish and mix gently.
Serve hot with naan or parathas or even rice.
Using baby spinach is recommended.
Instead of garam masala use coriander powder.
